Keep an eye on this page, it will change from time-to-time. You may find anything from recipes to grower photos and anything else we think may be of interest to lovers of extra virgin olive oils. If you think we should include something here - email us!

this year’s blend

We are excited to introduce the 2009 ilove blend.

Each year we ask a respected international olive oil judge to help us design ilove’s blend. This year’s blender was Margaret Edwards. Although it is much simpler to do a single variety olive oil, a well blended oil is much more complex and interesting. In our blends, we deliberately choose the best available oils to create a distinctive, fresh taste.

This year we have a Barnea (Israeli) base which provides much of the fruitiness and grassiness typical of New Zealand cool climate olive oils. To this we have added Koronkei (Greek), Frantoio (Italian) and Leccino (Italian) oils to provide layers of intensity and to round out the flavours. Finally we have added a dash of Picual (Spanish) to bring out a little more pepperiness in the oil.

As always, ilove falls well within the standards set by the International Olive Council for extra virgin olive oil. This year our free fatty acid level is 0.1 % (must be below 0.5%m/m) and our peroxide level is 12.9 (must below 15m Eq per Kg).

2009 olive picking

This year picking has been carried out in all sorts of weather, even for some a very light dusting of snow. The yield from each tree has been lower than the previous year, but quality is good and we look forward to tasting the oil.

Despite the rain and sleet, picking continues.

Yes, that's snow.

This photo shows a mix of greener and blacker olives being picked. The proportions of green and black will affect important aspects of the oil such as its pungency.

The nets are dragged between trees until the weight of olives is too much, when the olives are transferred to crates.

The picked olives are placed in a bin, ready to go to the press. We try remove any large twigs before pressing, though the press has an effective blower to remove any leaves or twigs remaining.

recipes

basil and hazelnut pesto

1 cup roasted hazelnuts

2 cups lightly packed fresh basil leaves

1/2 cup ilove olive oil

1 T basalmic vinegar or lemon juice

Salt to taste

Blend all in a food processor. Store in fridge for up to 1 week, or freeze.
Use as a dip (add more ilove olive oil to make it more liquid), as a spread on crackers (particularly good with sliced tomato on top), or as a dressing for pasta (either alone, or with chopped tomato and brie or camembert cheese).

vinaigrette salad dressing

In a screw-top jar pour in:

1/3 volume vinegar (red wine vinegar, basalmic vinegar, cider vinegar are all nice)

2/3 volume ilove olive oil

2 cloves crushed garlic

1 t mustard (whole grain or Dijon)

1 t honey

Salt and pepper to taste

Put the lid onto the jar tightly, and shake well. Store in the fridge.

marinated olives

Soak pickled olives in fresh water for 24-48 hours in the fridge.
Mix up a basic vinaigrette dressing (1/3 C white or red wine vinegar, cider vinegar or basalmic vinegar; 2/3 C ilove olive oil) and add salt and pepper to taste, 2-3 cloves crushed garlic, fresh herbs to taste (rosemary and thyme are particularly nice).

Pour the dressing over the drained olives.

Leave to marinate in a jar for as long as you can – at least 24 hours, but will keep for weeks in the fridge. The flavour just keeps getting better and better.